If you think making crêpes is complicated, you're just plain wrong. Preparing the perfect batch of crêpes is no more complicated than making pancakes. All you have to do is start with a good batter, butter and a hot skillet, then get ready for the flip.
These paper-thin French pancakes can be made in a variety of ways. Go gluten-free using almond flour, or add a dash of sugar to the mix for sweet crepes. Served savoury or sweet, crêpes are the perfect treat for any time of day.
Follow our simple step-by-step guide for an easy crêpe recipe you can make from scratch and serve in seconds.
1 cup flour
1/4 tsp. salt
1 1/2 cups milk
1 Tbsp. cooking oil
Butter for the pan
Whisk the flour, eggs, salt and cooking oil and add in the milk.
For the finished batter, flour should be dissolved with little to no lumps.
Heat a 6” crêpes pan and add a small amount of butter.
Lift and tilt the pan to coat well.
Remove from heat and pour in 1/4 cup of batter while lifting and tilting the pan to coat the entire pan. Continue swirling until the batter is set.
Return to heat and allow crêpe to brown on one side only. Invert the cooked crepe onto a plate and continue until all the batter is used up.
Add a very small tab of butter to the pan with each crepe. Keep crepes warm in an oven set to low while cooking.
Crêpes are also spectacular when served with a blueberry sauce.
What you'll need:
18 oz. blueberries
1/2 cup sugar
Zest from one lemon
Juice from one lemon
First, wash blueberries, removing stems and overripe berries. Combine blueberries, sugar, lemon rind and lemon juice in a large saute pan.
Cook the blueberries over medium heat, stirring occasionally, for 10 minutes or until reduced by half. Don’t let it get too thick, as it will turn to jam. The fruit should be very tender and the sauce thickened.
Serve the crêpes with the warm blueberry sauce either inside the crepe or on top of the crepe. If there is any blueberry sauce left over, you can serve it over yogurt or ice cream as a delicious treat.
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